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Penicillium chrysogenum (formerly known as Penicillium notatum) is a species of fungus in the genus Penicillium.It is common in temperate and subtropical regions and can be found on salted food products, [1] but it is mostly found in indoor environments, especially in damp or water-damaged buildings. [2]
Penicillium (/ ˌ p ɛ n ɪ ˈ s ɪ l i əm /) is a genus of ascomycetous fungi that is part of the mycobiome of many species and is of major importance in the natural environment, in food spoilage, and in food and drug production.
The mould was identified as Penicillium chrysogenum and designated as NRRL 1951 or cantaloupe strain. [106] [116] The spores may have escaped from the NRRL. [117] [a] [b] Between 1941 and 1943, Moyer, Coghill and Raper developed methods for industrialized penicillin production and isolated higher-yielding strains of the Penicillium fungus.
The original colony of this mould, which proved to be Penicillium notatum, inhibited the growth of staphylococci in its vicinity, and fluid cultures of it contained a substance, since known as "penicillin", which was strongly inhibitory to the growth of various mainly Gram-positive bacteria. It came to be used at St. Mary's Hospital and ...
Like most natural products, penicillin is present in Penicillium moulds as a mixture of active constituents (gentamicin is another example of a natural product that is an ill-defined mixture of active components). [8] The principal active components of Penicillium are listed in the following table: [13] [14]
This is a list of Penicillium species. The genus has over 300 species. [1] Species ... Penicillium notatum. Penicillium nalgiovense [2] Penicillium neocrassum [4]
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But Charles Thom at the U. S. Department of Agriculture, Peoria, Illinois, compared the specimen with his collection of Penicillium species, and corrected the species as P. notatum. In his publication in 1931, he resolved that P. notatum was a member of P. chrysogenum species complex, which he had described in 1910. [8]